This canned apple pie filling is way better than store bought. Delicious apples in a sweet sauce won’t disappoint. Add these cute canning labels for your homemade apple pie filling recipe!
If you too like to can you must try my Harry and David Onion Pepper Relish knock-off recipe…..so yummy. Jam is also another fun item to make and I have printable strawberry jam labels. Can you believe you can even make strawberry jam with only four ingredients and no pectin? These also have darling labels to print.
Homemade Apple Pie Filling Ingredients
- 6 quarts sliced fresh apples – firm crisp apples are best (about 30 apples, if apples are small do a few extra)
- 5 cups of sugar
- 1 1/2 cups Clear Jel
- 1 Tablespoon cinnamon
- a couple of pinches of salt
- 1/2 teaspoon nutmeg
- 5 cups apple juice no sugar added
- 3/4 cup bottled lemon juice
- 6 – 1 quart canning jars regular mouth
Canning Tools
(affiliate links)
- water bath canner (this one will need care if you nick the surface it will rust) this canner is much more durable, You can also use a large pot with a rack placed in the bottom. I use the Ball freshTECH Electric Water Bath Canner and Multi-Cooker
- jar lifter
- canning funnel
- magnetic lid grabber and bubble remover
- apple peeler
How to Make Canned Apple Pie Filling
A few years back I made homemade apple pie filling in a jar and it was a huge hit. It really isn’t hard to make this homemade apple pie filling recipe. Pick some apples and you are ready to get started. 
I love this apple peeler. It only peels the apple which is important. Other models will peel, slice and core. However, for this recipe since the canning process is 25 mins, apple slices that are too thin turn mushy. 
Peel and core all the apples. I then slice each apple into about eight pieces. 
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How do you keep apples from browning?
A great trick for keeping the apples from browning is to add the apples to a large bowl of cold water along with three to five vitamin C tablets ( 500mg) that have been crushed. This is really an important step because the apples do brown quickly and it takes time to peel all the apples. 
Combine sugar, Clear Jel, cinnamon, nutmeg, water, salt and apple juice in a large pot. Stirring occasionally cook on medium-high heat until the mixture thickens and begins to bubble. Add lemon juice and boil for 1 minute, stirring constantly. Add drained apple slices to the sauce.
Fill jars with mixture, leaving 1 -inch headspace. I packed the jars with the apples and then divided sauce among the jars. Use a skewer or plastic bubble remover to remove air bubbles along the side of the jar.
Wipe jar rims clean, tighten lids and process immediately. Place jars in a pot of boiling water with water 1 inch above the top of jar lids and boil for 25 minutes (For 0-1,000 ft altitude). Carefully remove jars from the hot water and let jars cool 12 to 24 hours. Lids should be indented if properly sealed.
Printable canning labels
Download the file and print in color on a solid sheet of sticker paper. I email the file to my local copy shop and ask them to print in color on 1 Up label paper. Printable apple pie filling labels Cut out sticker and place on your homemade apple pie filling. What a delicious and useful homemade gift!
{Printable homemade apple pie filling labels}
Homemade Apple Pie Filling Recipe
Enjoy delicious apple pies all year long by canning apples in a delicious sauce! It isn't hard at all!
Ingredients
- 6 quarts sliced fresh apples firm crisp apples are best(about 30 apples, if apples are small do a few extra)
- 5 cups sugar
- 1 1/2 cups Clear Jel
- 1 Tablespoon cinnamon
- a couple pinches of salt
- 1/2 teaspoon nutmeg
- 2 1/2 cups water
- 5 cups apple juice no sugar added
- 3/4 cup bottled lemon juice
- 6 - 1 quart canning jars regular mouth
Instructions
Combine sugar, Clear Jel, cinnamon, nutmeg, water, salt and apple juice in a large pot. Stir and cook on medium-high heat until the mixture thickens and begins to bubble. Add lemon juice and boil for 1 minute, stirring constantly.
Add drained apple slices to the sauce.
Fill jars with mixture, leaving 1 -inch headspace. I packed the jars with the apples and then divided sauce among the jars.
Wipe jar rims clean, tighten lids and process immediately. Place jars in pot of water with water 1 inch above top of jar lids and boil for 25 minutes (For 0-1,000 ft altitude). Carefully remove from water and let jars cool 12 to 24 hours. Lids should be indented if properly sealed.
Recipe Video
Recipe Notes
Clear Jel is a stable and safe thickener for canning. It won’t turn cloudy like sometimes cornstarch does.
Clear Jel is not Sure-Jell. Sure-Jell is a natural fruit pectin used in making jams and jellies that allows you to use approximately one-quarter less sugar than normal, while still producing a jam that will set.
What apples make the best pie?
I wish I knew the type of apple I picked off my neighbors tree. They have a sweet flavor but do become soft in the canning process. No worries because this canned apple pie filling makes the most delicious Apple Crisp. They also work great for a rustic apple pie. Try Ina Garten’s Apple Crostata Recipe. These apples are fabulous spooned over ice cream!
Here are some apples you might try. It is also okay to use a mixture of apples.
- Granny Smith -This apple has a medium sweetness with a touch of tang. They stay firm while baking.
- Honeycrisp -A sweet flavorful apple that stays relatively firm, although less firm than a Granny Smith.
- Golden Delicious -This yellow apple is a blend of sweet and tart. this apple doesn’t stay as firm as a Granny Smith.
- Jonathan or Jonagold Apples -These classic apples have a blend of tart and tangy flavor. Jonagold apples are the cross between Golden Delicious and Jonathan apples. This variety that has both a firm texture and a sweet and tart flavor.
- Braeburn -This citrus smelling apple is very firm, which is perfect for baking apple pie. It does have an interesting flavor more like a pear.
Recipe Tips
- It is important to use bottled lemon juice and not freshly squeezed. Bottled lemon juice has a consistent and dependable acid level.
- Clear Jel is my preferred thickener over cornstarch. It is much more stable and has less aftertaste than cornstarch and will keep the sauce smooth and clear.
Marilyn says
Made the canned apple pie filling yesterday. I tried putting the apples in the jar first and adding the sauce, but the sauce was too thick so had to put the apples and sauce together. I tried one after they were cool and the apples were too soft. Guess I have to cook them less. I had the labels printed and am making a label for the lid. I am going to hang a tag on the jar with recipes for pie and apple crisp using the canned apple filling. I love your website and have used many of your suggestions.
Cindy Hopper says
Marylyn, that is why you don’t cook the apples in the sauce before canning. Sadly, I think they cook in the canning process……… however I think it makes this filling perfect for crips, ice cream topping, crostatas and coffee cake. Thanks for your sweet words!
Karly says
Can’t wait for apple season! Will definitely be making this.
Sharon says
What is Clear Jell?
Karren~#OMHGFF Linkup says
Your pie filling looks delicious, when my kids were young, a hundred years ago, I canned all kinds of fruits, applesauce, jams and made tons of salsa but I never tried pie filling. I found you on Katherine’s Corner and would like to invite you to share your talents on Friday Features!! Have a great weekend!
Susan says
How can I print the recipe without all the pictures.
Rhonda says
So can you explain how to use your jarred filling in a pie? Like do you pour it into a baked or unbaked shell, and what would the baking times and temps be? Looks delicious and I want to try this!
Cindy says
Hi Ronda,
Rhonda, The way I love to use it best is to make a fruit crisp. Just make this apple crisp topping and put ontop the jar of apples and bake. YUM! You can also pour the filling into a prebaked pie shell. Add the crisp topping for an apple crumb pie. Normally for an apple pie, you do not bake the crust first. However, these apples have been processed for 25 minutes in the canning process, so they are already cooked and need a shorter baking time when being used. For a pie, I would put into the pre-baked shell and top with the apple crisp topping and bake for 20 mins at 350. The homemade filling is also good in bar cookies, cinnamon rolls, coffee cake….. anytime apple pie filling is suggested use this homemade filling.
Cindy Hopper says
I think I would slightly pre-bake the bottom shell, then pour in the jar of filling, cover with pie dough and bake. The apples don’t need a full hour of baking since they were processed in the boiling water. I would check to see if apples are tender and pie shell baked and golden at 20 mins and then keep checking until apples are soft and crust baked.
Kate says
Hi- Not sure if I will get a response here.. but if anyone else has made this recipe feel free to chime in! I really want to try this out- Many people have asked -and as far as I can see not gotten a response =/ But is there a substitute for clear jel? I really want to try this, but it seems that it’s difficult to find.. I will use the clear jel if I can find it, but would like to have a back up idea. Also, perhaps b/c I’m not familiar with the product- But 1 1/2 cups seems like a lot! Some people have mentioned that the sauce is really thick- which is what I would expect.
I certainly don’t want to waste all these big beautiful apples I have, so I would appreciate the confirmation! Thanks!! 🙂
Cindy says
Kate, you can substitute cornstarch for the clear jel. It works the same way, however, the clear gel will stay clear and not cloud over time.
Cindy Hopper says
Kate, I haven’t tried this with cornstarch. If you do please let us know. You can find clear jel on Amazon.
Marilyn says
I purchased my Clear Jel from Amazon
Dolly Hanley says
What is clear gel